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+--- Thread: Deburring for a Toothy Edge (/showthread.php?tid=573)
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RE: Deburring for a Toothy Edge - MaxtheKnife - 03-10-2021
(03-09-2021, 04:26 PM)danforth Wrote: @maxtheknife
About your butcher friend. Perhaps since he is cutting meat he is looking for that surgical edge! What do you think? Same way a scalpel would work, that’s why the A6 + compound deburr I
Works well for him.
i suspect that is it.......his family has another shop and i sharpen a few of their rental knives that they rent on a weekly exchange from a big outfit and i carry those few to A6 also and they are happy as well.
i still have 2 of the A3's left from the 20 i bought in 2016.........1 is still new and the other has seen a bit of action..........nice belt.
RE: Deburring for a Toothy Edge - KnifeGrinders - 03-11-2021
@danforth
Please see comments and SEM images by Todd Simpson ToddS in this thread https://bladeforums.com/threads/sharpening-with-different-grits-on-opposite-sides-of-the-edge.1777103/#post-20354961
Coarse scratches do not create "teeth" on the apex.
Before deburring we have a ragged apex where high spots are burr and low spots are chips far wider than any given scratch.
After deburring we have a smooth apex of irregular width along the length of the edge.
There is nothing in-between that you can achieve.
To give your customers a "biting" feeling when they slice tomatoes etc, after deburring run the edge once each side on a fine ceramic - this creates a sturdy micro-burr that gives that "biting" feeling as they cut. This trick was first described by Steve Bottorff, author of the Sharpening Made Easy book.
RE: Deburring for a Toothy Edge - danforth - 03-12-2021
@knifegrinders
Thank you for taking the time to reply. I agree that this is a good solution. I found the fine Diamond rod (approx 1000) to work very well but leave visible scratch pattern on the edge, so will try an ultra fine Diamond (approx 1800 grit). I take it I should probably go edge leading on the rod for optimal burr formation?
RE: Deburring for a Toothy Edge - KnifeGrinders - 03-12-2021
(03-12-2021, 07:18 AM)danforth Wrote: @knifegrinders
Thank you for taking the time to reply. I agree that this is a good solution. I found the fine Diamond rod (approx 1000) to work very well but leave visible scratch pattern on the edge, so will try an ultra fine Diamond (approx 1800 grit). I take it I should probably go edge leading on the rod for optimal burr formation?
No worries mate.
I use Spyderco Ultra Fine Tri-Angle rod for their Sharpmaker - it is #4000, has 3-micron grains.
The scratches it leaves are about 0.3 micron wide, still mirror finish to the eye. Will not kill your carefully crafted edge, but give it that "biting" feeling.
https://www.spyderco.com/catalog/details.php?product=225
Edge-leading of course, just one pass each side.
I wouldn't pay much attention to customers wanting more "biting". Edges that initially bite well, live short; the customers who complain of not enough "bite" in your knives, after you give them the biting edge, will start complaining of poor edge retention.
Following is an edge-on SEM done by Sandvik of what happens to their biting edge as they start cutting - as you see the knife loses the edge apex, and sharpness drops
![[Image: Sandvik_SEM.jpg]](http://knifegrinders.com.au/photos/Sandvik_SEM.jpg)